Get to Tsuta early. And by early, we mean before noon if you want to secure the precious ticket that guarantees your seat. (You then come back later in the day, around thirty minutes before your allotted seat time.) There are only nine seats, so plan your day around this event. Not only is this silky, rich, Michelin-starred ramen inexpensive; the noodles are made in-house, the salt comes from Okinawa, and even the soy sauce is cedar-cask-aged. All the ingredients down to the herbs are world-class. The chef’s winning formula is to infuse his broths with truffle oil or dust. While this may sound weird, the truffle brightens the flavor of the ramen and adds an extra layer of umami punch.

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